Spice Paste from Thrill of the Grill
Source of Recipe
fooddownunder.com
List of Ingredients
2 tbl cumin powder
2 tbl curry powder
2 tbl sweet paprika
2 tbl coriander seed cracked
2 tbl black peppercorns cracked
1 tbl ground cinnamon
1 tsp kosher salt
1/4 cup olive oil
2 garlic cloves minced
2 tbl minced fresh oregano
1/4 cup minced fresh cilantro Recipe
Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes.
* Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days.
* This recipe yields 3/4 cup.
* Comments: This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. For steaks, bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side.
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